CHERRY CHEESECAKE ICE CREAM

Cherry Cheesecake Ice Cream image

You don't need an ice cream maker for this pretty homemade treat.-Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Time 25m

Yield 3-1/2 quarts.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cans (14 ounces each) sweetened condensed milk
4 cups half-and-half cream
6 eggs, beaten
2 cups heavy whipping cream
3 cups granola without raisins
2 cans (21 ounces each) cherry pie filling

Steps:

In a large bowl, beat the cream cheese, lemon juice and vanilla. Add milk and mix well; set aside. , In a large saucepan, heat the half-and-half to 175°; whisk a small amount into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in the whipping cream; beat into cream cheese mixture (mixture will be thin). , Divide the granola between two greased 13-in. x 9-in. dishes. Top with cream mixture and pie filling. Cover and freeze overnight.

Nutrition Facts : Calories 415 calories, Fat 26g fat (14g saturated fat), Cholesterol 155mg cholesterol, Sodium 136mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 4g fiber), Protein 11g protein.